Chicken Karahi is a popular Pakistani and North Indian dish made with chicken cooked in a wok-like pan called a karahi, which gives the dish its name. It is a flavorful and spicy dish that is often served with naan bread or rice.
The dish is typically made with bone-in chicken pieces that are marinated in a blend of spices, including cumin, coriander, turmeric, and chili powder, and then cooked in a tomato-based gravy with ginger, garlic, and green chilies. The use of fresh herbs and spices, such as coriander and cumin seeds, gives the dish its distinctive aroma and taste. Chicken Karahi is a popular dish for both casual and formal dining occasions and is widely enjoyed throughout South Asia and in many other parts of the world.
Ingredients1 kg bone-in chicken, cut into pieces
2 medium-sized onions, chopped
2 medium-sized tomatoes, chopped
1/4 cup vegetable oil
4-5 green chilies, sliced
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red chili powder
1 tsp turmeric powder
Salt to taste
Fresh coriander leaves, chopped
Method- In a pan or wok, heat the vegetable oil on medium heat.
- Add the chopped onions and sauté until they become translucent.
- Add the ginger and garlic paste and sauté for 2-3 minutes.
- Add the chopped tomatoes and green chilies, and cook until the tomatoes become soft and mushy.
- Add the chicken pieces and cook for 5-7 minutes or until the chicken changes color.
- Add the cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt to taste. Mix well.
- Cover the pan with a lid and let the chicken cook on medium heat for 10-12 minutes.
- Uncover the pan and stir the chicken.
- Cook for another 10-12 minutes or until the chicken is fully cooked and the gravy has thickened.
- Garnish with fresh coriander leaves and serve hot with naan bread or rice. Enjoy!